It’s 7:15 a.m. and 56º. Get your umbrella out, it’s going to be a rainy one today. Details are here.
Wonder what the difference is between Mission Chinese Food in NYC and here? Village Voice tried both and took pictures of the same dishes on both coasts to compare.
Remember the SF branch started as a pop-up in a real working class Chinese restaurant, and that aura still invests the place. Indeed, some of the original Chinese owners and employees still work there.
On the other hand, the NY place is a little more hipsterized, a little more concerned with sourcing, and decorated more tongue-in-cheek. Chef Danny Bowien still presides from time-to-time at the Mission branch; in fact he had just left after 10 days there when I arrived.
And will there be a Paris outpost of Mission Chinese Food soon?
